When we think about coffee concerns, we think about the farmers and other buzz words like “fair trade” and “organic.” However, emissions from the coffee roasting process is another concern and is only just now being subject to regulations. The emissions from coffee roasting are the gasses that are emitted from the coffee roasting process and include particulates, smoke, and odors. The bigger the roaster is, the more of an issue it becomes. Generally, the darker you roast, the more emissions there will be, much like cooking a steak on a barbecue.
There are ways to mitigate the emissions from the roasting process. Some coffee mitigation systems like thermal oxidisers are able to destroy 95% of the emissions by burning everything to 1200 degrees, including the smoke. These are only used during a certain part of the roasting process. This type of mitigation system is included in the larger models of the San Franciscan roaster that we have.
Another type of mitigation system uses electrostatic filter which are good for nuisance-related smells versus taking particulates out of the air.
The Environmental Protection Agency is becoming increasingly aware of coffee emissions and new regulations are expected to come soon. Currently there are no published standards available.